I love eggs and thankfully so does my family! What is there not to love about eggs? They are a whole food, meaning that they are not processed and they are a great source of protein. One whole egg contains 6 grams of protein. Protein is especially important to keep you feeling full and satisfied after a meal!
Our family enjoys eggs regularly at breakfast but we also love to have them for supper. My favorite savory egg dish is a frittata. Frittata’s take minimal time to make and can be made with whatever you have in your fridge.
I love to throw in veggies such as mushrooms, bell peppers, cherry tomatoes, spinach, kale, grated carrots, red/yellow onion and green onion. If I have ham, bacon or sausage in the fridge I will throw that in too! Even the type of cheese you have in your fridge can add fun flavor to your frittata whether its cheddar, mozzarella, feta etc.
We pair the frittata with roasted potatoes/squash or buttered toast (depending on our mood). Sometimes we even add an additional side of vegetables as well!
Here is the last frittata recipe that I made, it happened to be a day when we were very low on groceries so it is super simple BUT still delicious:
Kitchen sink Fridge Frittata
- 6-7 eggs (depending on the size of your skillet)
- ½ cup milk
- ½ cup carrots, grated
- 1 cup mushroom, chopped
- ½ cup red bell pepper, chopped
- 1 cup marble cheese, grated
- Salt & pepper to taste
- ½ tbsp. oil
- Pre-heat oven to 350°F.
- In a medium bowl, whisk together eggs and milk. Add cheese and stir. Set aside.
- In a large skillet (oven safe), heat oil over medium high heat. Add vegetables and cook until tender.
- Pour egg and cheese mixture over cooked vegetables. Stir until combined.
- Let the egg mixture cook over medium-high heat until the edges start to pull away from the pan (5-8 minutes).
- Transfer skillet to oven and bake for 15-18 minutes until the frittata sets and is slightly browned.